Simple tomato-free dahl

19 July 2014

This dahl is versatile and can be easily adapted to the vegetables you have on hand. I don't believe it's very traditional, but what does that matter? It also happens to be tomato free, which is handy if you're feeding a nightshade avoiding mother in law. Don't have one of those? Make this anyway, it's mild but flavoursome, and tastes much better than it looks.

Simple tomato-free dahl

Serves: 4-6
Adapted from: Best Recipes

  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 1.5 teaspoon ginger, minced
  • 1 bay leaf 
  • 1 tablespoon oil
  • 1 cup red lentils (I used whole, but for a more traditional dahl texture, use split)
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 3 cups vegetable stock, approximately 
  • about 1 cup diced sweet potato (about 1/2 a sweet potato)
  • about 1 cup diced pumpkin
  • 3-4 chopped button mushrooms
  • ½ red capsicum, chopped into strips
  • 400mL can coconut milk or cream
  • 2 cups chopped spinach or baby spinach leaves

  1. In a large saucepan, heat the oil over medium heat, and add onion, ginger, garlic and the bay leaf, and fry until the onions are soft.
  2. Add the lentils, curry powder and turmeric and try for a couple of minutes, stirring continuously, until aromatic.
  3. Add the mushrooms, sweet potato, pumpkin and capsicum and saute for a few minutes.
  4. Add the stock and coconut milk.
  5. Bring to a simmer, then reduce heat and cook, uncovered, for 30-45 minutes, stirring occasionally. Add more water if required.
  6. When vegetables and lentils are cooked through and soft, add the spinach and stir through to wilt.
  7. Serve with brown rice, or whatever carb takes your fancy.

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